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| Planted surface: | ha 1,0 |
| Varietals planted: | Barbera |
| Year of planting: | 1960 |
| Number of plants: | 4000 per hectare |
| Altitude: | 850 ft. above sea level |
| Exposure: | South/Southwestern slopes |
| Type of Soil: | calcareous verging on sandy |
VINIFICATION
Average yield per ha: 55 hl.
Grapes harvesting in the first ten days of October.
Destemming, pressing and maceration on the skins for 7 days.
Fermentation in temperature controlled (82-85° F) stainless steel tanks.
Full malolactic fermentation; aging in stainless steel tanks
TASTING NOTES
Bright ruby colour. Intense, distinctively fruity nose.
Savoury, broad and persistent on the palate.
FOOD PAIRINGS
Flavourful first courses, red meats differently prepared. Rabbit and chicken "alla cacciatora".
Excellent with cold cuts and cured meats.
It is indeed a wine to be enjoyed throughout the whole meal. To be served at 64° F.
